Impossible Stuffed Peppers

4.4
(14)
14 Reviews
11 Photos

These beauties are loaded with goodness, such as fresh spinach, black beans, rice, spices, and more. This Impossible stuffed pepper recipe is easy to make and perfect for busy families.

Submitted by CookingWithShelia
Updated on January 10, 2025
close up view of Impossible Stuffed Green, red and yellow Peppers with black beans, tomatoes and spinach on a plate
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Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
6
Yield:
6 peppers
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Ingredients

Original recipe (1X) yields 6 servings

  • 2 cups water

  • 1 cup uncooked white rice

  • 3 tablespoons olive oil, divided

  • 1 medium yellow onion, chopped, divided

  • 1 medium poblano pepper, chopped, divided

  • 4 cloves garlic, chopped, divided

  • 1 (15 ounce) can black beans, rinsed

  • 2 medium tomatoes, cut into chunks, divided

  • 1 teaspoon ground cumin

  • 1 pinch ground chipotle seasoning

  • salt to taste

  • 1 (12 ounce) package Impossible Burger

  • 2 teaspoons adobo all-purpose seasoning

  • 2 cups fresh spinach

  • 6 large bell peppers

Directions

  1. Combine water and rice in a saucepan; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

  2. Meanwhile, heat 2 tablespoons olive oil in a medium pot. Add 1/2 of the onion, 1/2 of the poblano, and 1/2 of the garlic; sauté for 3 minutes. Stir in black beans and 1/2 of the tomatoes. Cover and simmer for 5 minutes. Stir cooked rice into black bean mixture. Season with cumin, chipotle, and salt. Set aside.

  3. Preheat the oven to 350 degrees F (175 degrees C).

  4. Heat remaining 1 tablespoon olive oil in a skillet. Add remaining onion, poblano, and garlic; sauté for 3 minutes. Add Impossible Burger; be sure to crumble well. Season with adobo and salt. Cook and stir until no longer pink, 5 to 6 minutes. Add black bean-rice mixture, spinach, and remaining tomatoes to the skillet. Mix well and simmer for 3 minutes.

  5. Cut tops off bell peppers and remove cores. Use a spoon to stuff each pepper with filling. Arrange in a baking dish.

  6. Bake in the preheated oven until peppers are tender, 15 to 20 minutes.

Tips

Substitute 1 1/2 cans fire-roasted tomatoes for fresh tomatoes if desired: add 1 can to the rice mixture and 1/2 can to the burger mixture.

Nutrition Facts (per serving)

388 Calories
11g Fat
52g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 388
% Daily Value *
Total Fat 11g 14%
Saturated Fat 1g 6%
Sodium 541mg 24%
Total Carbohydrate 52g 19%
Dietary Fiber 11g 38%
Total Sugars 6g
Protein 9g 18%
Vitamin C 150mg 167%
Calcium 82mg 6%
Iron 4mg 23%
Potassium 765mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.